Journal articles on the topic 'Suzhi Education'

Purpose: Since the 1980s, suzhi has become a core word in contemporary China. Suzhi education as an education philosophy full of Chinese characteristics has been well known in China for generations. Particularly since 1995, culture-oriented quality education as an anchor and starting point of suzhi education implementation in universities, which integrates with general education and liberal education from Western concepts, triggered great changes in Chinese universities. This article aims to review the concepts of suzhi education, general education, and their practice in China. Design/Approach/Methods: This study is based on historical developments of suzhi education and general education, research literature, and some typical practice cases. Findings: The analysis finds that suzhi education and general education have consistent goals. Their connotations in China can be understood in three aspects: philosophy, education content, and cultivation mode. They caused three great practices in universities, including general education courses, extracurricular suzhi education activities, and reforms on talent cultivation modes. Originality/Value: This article clarifies the localized understanding of suzhi education and general education in three aspects and outlines the overall reforms around suzhi education and general education in Chinese higher education.

The all-embracing discourse of population quality (suzhi) is put to work through rural primary schools in ways that help state institutions implement policies such as accelerating demographic transition, restructuring the education system, professionalizing labour markets, promoting agricultural skills training, instituting economic liberalism and carrying out patriotic education. Suzhi discourse facilitates policy implementation in four ways. First, it imbues disparate policies with seeming coherence. Secondly, by articulating a diverse set of policies through suzhi discourse, including state retreat from welfare provisioning, state institutions can be seen to be working to improve people's well-being. Thirdly, in making people responsible for raising their own quality, the need to improve suzhi is an explanation and a prescription when individuals are adversely affected by policies. Finally, suzhi discourse encourages individuals to regulate their conduct in accordance with the political drift of society. By enfolding suzhi norms into identity formation, the education system shapes each individual's ongoing process of “becoming” in ways that parallel the nation's modernization, thereby reducing the costs of policy enforcement.

To explore the relationships between parents’ attitudes toward school (PAS) and adolescents’ family socioeconomic status (SES), psychological suzhi, and academic performance, we investigated a total of 1319 Chinese middle school students from junior grade 1 to senior grade 3 and their parents. The psychological suzhi was self-reported by students. Family SES and PAS were rated by one of the parents of the adolescents. Academic performance was collected from the final examination at school at the end of the semester. The results showed that (1) PAS were significantly negatively correlated with family SES, psychological suzhi and its components, and academic performance. Psychological suzhi and its components were significantly positively correlated with academic performance and family SES, while adolescents’ academic performance was not significantly correlated with family SES. (2) Psychological suzhi and its components played partial mediating roles between PAS and academic performance. However, cognitive quality showed a positive effect on academic performance, similar to psychological suzhi, while individuality and adaptability showed the opposite effects. (3) Family SES played a moderating role in the direct paths from PAS to cognitive quality and academic performance. Our results suggest that it may be effective to improve adolescents’ academic performance by improving negative PAS.

The current study examined how parental emotional warmth and psychological suzhi predicted students' personal belief in a just world and the mediating role of psychological suzhi. The participants were 1306 middle school students (48.2% male, 11- to 20-years-old) from three regions in China. Structural equation modeling analysis indicated that psychological suzhi partially mediated the relationship between parental emotional warmth and students' personal belief in a just world after controlling for covariates; parental emotional warmth was not only directly associated with students' personal belief in a just world but also was indirectly associated with students' personal belief in a just world through psychological suzhi. This examination of psychological suzhi's association with personal belief in a just world extends the understanding of the causes of personal belief in a just world and informs new interventions targeting personal belief in a just world. Future research, clinical implications, and the limitations of the present study are also discussed.

Purpose – The purpose of this paper is to explore suzhi requirements and expectations to double-shouldered academics as middle-level cadres (双肩挑处级干部) in a Chinese higher education institute (HEI) as an initial step to examine the interplays between suzhi requirement and expectations and organizational operational mechanism in the Chinese context. Design/methodology/approach – The study adopted an exploratory single-case approach for the study. In this study, 22 participants composed of middle-level cadres, other stakeholders at the university, college/department and business unit levels were interviewed. Findings – Suzhi requirements for the cadres followed the Communist Party of China’s (CPC) guideline, the required de, neng, qin, ji and lian (德, 能, 勤, 绩, 廉) was abstract and vague. With the parallel systems, the CPC and administrative lines, there were discrepancies between the CPC required suzhi and those expected by the stakeholders. A social phenomenon, “official rank-oriented standard” (ORS, guan ben wei, 官本位), was found significantly intertwining with the self suzhi expectation of the cadres, unveiling a more complex dynamics than most research reported for the Chinese public sector organizations (PSOs). Researchimplications – With the initial qualitative findings unveiling suzhi as an organizational construct, this study informs future empirical research in the indigenous suzhi phenomenon in organizational setting. The conceptualized results of our study offer new insight for future indigenous Chinese management research in all PSOs including state-owned enterprises (SOEs). Originality/value – As an initial step, this study endeavored to explore suzhi as an organizational construct in a Chinese HEI. The paper contributes to the literature by unveiling the complexity of PSOs in the interplays of dual management systems and ORS coupled with dual-role suzhi requirements for the cadres.

Purpose – The purpose of this paper was to explore the Chinese concept of suzhi and how it relates to behavioral standards within mainland Chinese society and the workplace. The article provides a general discussion of suzhi and its inherent elements to act as a foundation for the education of expatriate managers and executives and for future research by Chinese human resource management (HRM) scholars. Design/methodology/approach – This paper draws on the author's first-hand experience and observations from five years of living and working abroad in mainland China with Chinese companies and executives. Findings – The concept of suzhi in China is a reflection of multiple behavioral standards throughout China. And while suzhi's roots are in ancient Chinese culture and Confucianism, it is also subject to influence and change. Practical implications – The paper may serve as a foundation both for expatriate managers seeking to improve HRM practices in foreign companies in China and future scholars who wish to conduct further research on suzhi and Chinese behavioral standards as they can be applied to the workplace. Originality/value – This is an attempt to enlighten expatriate managers and executives in China on the concept of suzhi and its implication for HRM in China.

AbstractStarting in 2005, the largest “Olympic education” programme ever implemented by an Olympic host country was carried out in schools in Beijing and across China. By looking at the ways in which the policies for this programme were created and implemented, this article challenges the common perception that there was a “master plan” surrounding all aspects of the Beijing Olympics that was imposed by the party-state from the top down with the singular goal of promoting nationalist and communist ideology. It makes the point that by contrast with the suzhi (“quality”) education that preceded it, Olympic education contained a de-politicized patriotic education that linked national identity with sports heroes rather than political systems, and re-situated Chinese national identity within an international community in which it would now take its place as an equal partner.

This study aimed to identify the new education system in China: its philosophy and systems: the learners, quality system (Suzhi) versus the examination-oriented system (Gaokao) and lifelong education. It also aims to identify the feature of this system as described in the studies related to the subject. Several studies and related books were reviewed. The results of these studies revealed that the Confucius philosophy, which the education system in China was built on its values and concepts and the transformation of its systems that comes to meet the global developments in the educational systems which make it occupies and advanced position in the global classifications of educational systems.

This article is based on anthropological fieldwork undertaken at two elite universities in Beijing. It addresses the paradoxical situation of the many instances of suicide among Chinese elite university students in Beijing, which constitute a public secret. The pressure of education weighs heavily on the shoulders of China's only child in each family, known as the generation of little emperors and little empresses. Since the 1980s, the suzhi jiaoyu reforms (education for quality) have involved various attempts to reduce the pressure of education. However, simultaneously the aim is to increase the competitiveness of individuals. Drawing on existential and phenomenological thought, I suggest that the discourse seems to objectify and quantify a concern for well-being, rather than recognising its intersubjective character. Finally, I argue that the suicides are controversial since they are seen as a form of social criticism.

ABSTRACT In the context of a kaiten-sushi restaurant, this guided learning experience minimizes learners' cognitive load as they construct a business process diagram (BPD) from the transcript of a conversation. The guidance provides a construction strategy, directs the construction, and illustrates the diagram. Instructors can vary the guidance to match learners' zones-of-proximal development (ZPD) or, when used with skilled learners, omit the guidance entirely. The guidance reduces the cognitive load of this experience, which is intended to enable learners to build mental schemas for developing BPDs in subsequent business situations. The guided experience is suitable for courses in which learners work with business processes, including accounting information systems (AIS), auditing, business analytics, and information systems (IS). Working through the experience requires students to think critically about the business process and implications of changes in the business process. The Teaching Notes include questions for assessing student proficiency in making inferences about the business process after they construct the BPD.

Seeking the solution to the problems of contemporary man and approaching the social events through mythology is the other way to use the healing power of literature education. Having served as a guide for people in the past, mythology is the mirror of the past, which indicates the reasons and possible results of the events that have experienced today. The communities, which internalize the information well through myths, can direct their future, as well. In this study, we aim to examine the child education and the social problems that arise as a result of this education through the protagonist of Duca Kocaoğlu Deli Dumrul story, his relation with his parents and his life told in one of the twelve texts in the Book of Dede Korkut, which is an epic of Oghuz Turks. To this end, Suphi Altındöken, which had sparked a debate by killing Özgecen Aslan, a university student in Mersin in 2015, and Deli Dumrul, who shows relatively different characteristics from the other protagonists in the Book of Dede Korkut will be compared by their education that they receive from their parents and the environment that they grew up. In this comparison, we have used two tragedia; of Alcestis and of Antigone by Euripides and Sophocles, two playwrights from 5th and 4th centuries B.C. respectively, and used the story of Dumrul and Azrael, published by Murathan Mungan in 2000. In the context of a mythological story from the 12th century and an event from the 21st century, the main elements of child education, especially the parents' attitude, will be included.

Although not well quantified, a portion of food-borne illnesses results from voluntary behaviors that are entirely avoidable, such as eating raw foods of animal origin or engaging in unsafe food preparation practices. A telephone survey of 1,620 respondents was conducted to assess the prevalence of selected self-reported food consumption and preparation behaviors associated with increased risks of food-borne illness and the demographic characteristics related to such behaviors. The percentages of survey respondents who reported consuming raw foods of animal origin were 53%, raw eggs; 23%, undercooked hamburgers; 17%, raw clams or oysters; and 8%, raw sushi or ceviche. A fourth of the respondents said that after cutting raw meat or chicken, they use the cutting board again without cleaning it. Safer food consumption and preparation behaviors were consistently reported by persons who were female, were at least 40 years old, and had a high-school education or less. These findings suggest that risky food consumption and preparation behaviors are common in the United States and that educational campaigns aimed at changing these behaviors may need to be targeted to specific groups of persons.

Pemerintah melalui DPRM Ristekdikti mendorong perguruan tinggi untuk menumbuhkembangkan jiwa wirausaha mahasiswa. Hal ini sangat relevan dengan tagline Universitas Muria Kudus (UMK) yang mengusung motto �Santun, Cerdas dan Berjiwa Wirausaha� sehingga diharapkan lulusan UMK nantinya mandiri menciptakan lapangan kerja sendiri. PPK ini dapat menyiapkan mahasiswa agar mandiri secara finansial sebelum mereka lulus, sehingga tidak bergantung pada pekerjaan � pekerjaan yang disediakan oleh pemerintah maupun dunia industri. Tujuan dari program PPK adalah menghasilkan wirausahawan baru. Pada tahun 2019 terwujud 5 usaha baru yang dijalankan oleh 20 mahasiswa dan alumni dari prodi PBI, Manajemen Bisnis, Teknik Mesin dan Agroteknologi. Metode pelaksanaan kegiatan ini menggunakan teknik coaching & mentoring. Usaha � usaha yang dirintis oleh tenant tersebut adalah budidaya adenium, budidaya jamur tiram, angkringan kopi SEKOPPI, angkringan sushi dan steak, serta sablon. Keberhasilan program ini dipengaruhi oleh banyak faktor, baik faktor pendamping dalam hal ini tim pengabdi maupun faktor mahasiswa. Faktor mahasiswa diantaranya adanya spirit yang lahir dari lingkungan keluarga yang juga memiliki usaha, transformasi nilai yang dilakukan secara akumulatif dalam keluarga dan lingkungan yang mendukung serta adanya bakat yang memungkinkan mahasiswa mudah menerima motivasi untuk melakukan kegiatan yang berorientasi pada munculnya kreativitas dan atau inovasi sebagai ciri utama wirausaha.�Entrepreneurship Development Program (PPK) issued by the Ristekdikti DPRM offers more opportunities for the academic community in higher education to foster entrepreneurial spirit for students in particular. This is very relevant to Universitas Muria Kudus (UMK)�s tagline, "Polite, smart and entrepreneurial". UMK graduates are expected to independently create their own jobs, therefore they will not depend on jobs provided by the government or the industry. PPK aims at creating students to be financially independent as entrepreneurs. In the first year, 2019 PPK program yielded 5 new business tenants among 20 tenants consisting students and alumni of English Education Department, Business Management, Agriculture, and Mechanical Engineering department. To run the program, the methods used were coaching and mentoring. �The businesses which are established by the tenants are Adenium farm, oyster mushroom farm, SEKOPPI coffee shop, sushi and steak, and screen printing. The success of this program is influenced by many factors, both the accompanying factors in this case the service team and student factors. Student factors include the presence of a spirit that is born from a family environment that also has a business, the transformation of values carried out accumulatively in the family and a supportive environment and the talent that allows students to easily receive motivation to carry out activities oriented to the emergence of creativity and or innovation as the main characteristic of entrepreneurship. The program which is arranged must be adjusted to the students� characteristics in the millennium era by maximizing the use of information technology and implemented with an appropriate approach. This conclusion was obtained from observations during the program.

Seaweed has been traditionally consumed in Asian and Pacific cultures, yet aside from sushi, is still not commonly eaten in Western societies. Edible seaweeds offer distinct nutritional benefits to terrestrial crops, particularly with respect to mineral and fibre content. Understanding the motivations that drive young Australians to eat seaweed is necessary for food product development and consumer marketing strategies, as well as informing future sustainable production through seaweed aquaculture and wild-harvest practices. An observational cross-sectional online survey with n = 1403 young (19–30 years) Australian seaweed consumers was conducted. The 19-item survey included closed-ended, open-ended, and Likert scale responses. Most respondents were female (89.0%), with tertiary level education or above (57.7%). Seaweed was eaten mostly as a snack (87.7%) and in home-prepared meals (30.7%). The key advantages to consumption were flavour (89.1%), nutrient content (49.1%), and health benefits (44.6%), whilst the key barriers were poor accessibility (59.5%), unaffordable pricing (46.5%), and undesirable packaging (19.0%). The consumers reported wanting more promotion to improve their knowledge about seaweed, in addition to environmentally sustainable packaging and sourcing. Pathways to overcome barriers and encourage greater seaweed consumption are discussed. Most critically, improving the promotion and environmental sustainability of seaweed products will improve intake amongst current and future consumers.

Popular beliefs regarding a mother’s diet during lactation have a significant impact on breastfeeding practices among mothers, as well on breastfeeding counseling among healthcare providers worldwide. The objective of this study was to assess mothers’ and medical professionals’ knowledge and opinions on the “lactating mother’s diet”. An electronic survey, prepared in Polish, was administered to healthcare providers, as well as mothers who have breastfed a child. The chi-square test, logistic regression, and Mann Whitney U test were used for statistical calculations. Out of a total of 1180 responses received, 1159 were analyzed, and 21 were excluded because they did not meet the inclusion criteria. The survey was completed by 407 (35%) medical healthcare providers and 752 (65%) lactating mothers in non-medical professions. In total, the study included 1074 mothers who have breastfed a child, and 29.14% of them reported that they eliminated certain foods from their diet when breastfeeding. There was no statistically significant difference in the responses received from mothers and medical staff providing maternal care (for each of 17 products, e.g., steak tartare, sushi, legumes, dairy products, p > 0.05 by the Mann-Whitney test). However, a logistic regression revealed some significant correlations with other variables (e.g., duration of lactation). The respondents revealed an appropriate level of knowledge on nutrition during lactation and the majority of participants neither adhered to nor recommended a prophylactic elimination diet. Among other evaluated factors, the experience of following an elimination diet affected respondents’ knowledge of nutrition during breastfeeding. Both mothers and healthcare providers require good nutritional education.

Digital resources and services have become an essential part of the growing collection of libraries all over the world, and their relevance and importance in the higher academic and research institutions have been increasing day by day. Library users also embrace the electronic resources quite enthusiastically considering their multitude of advantages. On the other hand, the collection, development and management of e-resources demand a lot of financial commitments on the part of the institutions, and as a result, they expect and encourage a fair return on investment. Therefore it has become mandatory on the part of libraries to assess the usage and usability of their procured/subscribed resources. Usage statistics are now considered as one of the most prominent measuring tools that help the libraries to examine the usage of online resources and ensuring their optimum utilization. At the same time, the collection of usage reports from the vast number of e-resources is a challenging task for the librarians. E-resources exist in multiple formats such as e-journals, e-books; aggregated full-text databases, company, industry, statistical databases etc. and the usage data collected for these resources vary from each other. There exist many ways and methods to collect usage reports of e-resources. It can either be downloaded manually from the e-resources website, using administrative credentials provided by the publishers or automatically harvested through SUSHI (Standardized Usage Statistics Harvesting Initiative). This paper attempts to draw the attention of information professionals on the enormous potential in the usage of e-resources by the libraries. It presents the IIM Kozhikode library’s experience in obtaining the usage statistics of e-resources and attempts to examine how these reports are used as a tool to assess the usage of e-resources. This paper puts forth the argument that the e-resources usage statistics acts as an indicator of the knowledge consumption of the organization, as evidenced by the relative growth in its research output, quality of education being imparted and its placement records.

This paper discusses the role of diaspora in Indonesian gastro-diplomacy. As a new country in culinary diplomacy, the role of the Indonesian diaspora is not dominant but not unimportant. The diaspora directly or not has popularized Indonesian food in foreign countries. Some of them have successfully managed Indonesian restaurants, although there are also some who are less successful. Learning from the experiences of countries already established in this culinary diplomacy such as India, China, Turkey and Vietnam, Indonesia needs to popularize more Indonesian food in many activities such as food festivals. In addition to this, the diaspora can increase the presence and visibility of Indonesian food through narratives in various printed and social media. Books and information on Indonesian cuisine, for example, are still very limited both in printed and digital media. In the current era, what is known as culinary fictions is one of the important aspects that can support gastro diplomacy. Keywords: Gastro Diplomacy, Diaspora, Indonesia Makalah ini membahas peran diaspora dalam gastro diplomasi Indonesia. Sebagai negara baru dalam diplomasi kuliner, peran diaspora Indonesia tidak dominan tetapi cukup penting. Diaspora secara langsung atau tidak telah mempopulerkan makanan Indonesia di luar negeri. Beberapa dari mereka telah berhasil mengelola restoran Indonesia, walaupun ada juga yang kurang berhasil. Belajar dari pengalaman negara-negara yang telah mapan dalam diplomasi kuliner ini seperti India, Cina, Turki dan Vietnam, Indonesia perlu mempopulerkan lebih banyak makanan Indonesia dalam banyak kegiatan seperti festival makanan. Selain itu, diaspora dapat meningkatkan kehadiran dan visibilitas makanan Indonesia melalui narasi di berbagai media cetak dan sosial. Buku dan informasi tentang masakan Indonesia, misalnya, masih sangat terbatas baik di media cetak maupun digital. Di era saat ini, apa yang dikenal sebagai fiksi kuliner adalah salah satu aspek penting yang dapat mendukung gastro diplomasi. Kata kunci: Gastro Diplomasi, Diaspora, Indonesia References* Chapple-Sokol, S. (2013). Culinary Diplomacy: Breaking Bread to Win Hearts and Minds. The Hague Journal of Diplomacy, 8(2), 161–183. https://doi.org/10.1163/1871191X-12341244 Chef Yono, Memulai Bisnis Resto di AS dari Nol | SWA.co.id. (n.d.). Creswell, J. W. (2009). Research Design : Qualitative , Quantitative , and Mixed Methods Approaches. Canadian Journal of University Continuing Education, 35(2), 1–251. Defrancq, C. (2018). Taiwan’s Gastrodiplomasi: Strategies of Culinary Nation-Branding and Outreach. https://doi.org/10.6814/THE.NCCU.IMPIS.002.2018.A06 Jagganath, G. (2017). Foodways and Culinary Capital in the Diaspora: Indian Women Expatriates in South Africa. Nordic Journal of African Studies, 26(2), 107–125. Retrieved from www.sahistory.org.za/indian-south-africans Kekuatan Diplomasi Kuliner - Tirto.ID. (n.d.). Kisah Diaspora Indonesia Sukses Berbisnis Bumbu Rendang di Amerika Serikat - Lifestyle Liputan6.com. (n.d.). Kisah Perjuangan Rustono "King of Tempe", dari Grobogan sampai Amerika Halaman all - Kompas.com. (n.d.). Kunci Sukses Pengusaha Kuliner Indonesia di Luar Negeri - kumparan.com. (n.d.). Mannur, A. (2010). Culinary Fictions. Temple University Press. Retrieved from http://www.jstor.org/stable/j.ctt14btcd6 Mengerek Kuliner Indonesia Lewat Diaspora Restoran - Wonderful Indonesia Co-Branding Forum. (n.d.). Mohebi, E. T., Editors, S., Keith, K., Nahas, J., Rockower, P., Rousseau, L., … Wu, D. (2010). Public Diplomacy Magazine. Cultural Diplomacy. Public Diplomacy Magazine. Nahar, N., Ab Karim, S., Karim, R., Ghazali, H., & Krauss, S. E. (2018). The Globalization of Malaysia National Cuisine: A Concept of “Gastrodiplomasi.” Journal of Tourism, Hospitality & Culinary Arts (JTHCA) 2018, 10(1), 42–58. https://doi.org/http://www.jthca.org/online-issues Pham, M. J. A., Simon, E., Simon, E., Brandt, J., Carter, J. L., Mcgraw, F., & Chu, S. (n.d.). Journal of International Service. Safran, W. (1991). Diasporas in Modern Societies: Myths of Homeland and Return. Diaspora: A Journal of Transnational Studies, 1(1), 83–99. https://doi.org/10.1353/dsp.1991.0004 Sakamoto, R., & Allen, M. (2011). There’s something fishy about that sushi: how Japan interprets the global sushi boom. Japan Forum, 23(1), 99–121. https://doi.org/10.1080/09555803.2011.580538 Sundarsingh, A. (2014). Curry: Making Home Away From Home in Diaspora. Wonderful Indonesia Restorans. (n.d.). Wonderful Indonesia Restorans. (2018). Wrekso, A. (2017). Djakarta Bali: A love story once unrequited - Food - The Jakarta Post. Yuswohady. (2018). Resto Diaspora. Zhang, J. (2015). The foods of the worlds: Mapping and comparing contemporary gastrodiplomasi campaigns. International Journal of Communication, 9(1), 568–591.

Dando sequência ao quarto volume da Motricidades: Revista da SPQMH, publicamos no segundo número de 2020: 7 artigos de pesquisa, 1 artigo de revisão e 2 ensaios.Abrindo a seção de artigos de pesquisa, Luis Rodríguez de Vera Mouliaá (Universidade Pedagógica de Maputo, UPM, Maputo, Moçambique), Ângelo José Muria (Universidade Pedagógica de Maputo, UPM, Maputo, Moçambique) e Ana Belén López Martínez (Universidad Católica San Antonio de Murcia, UCAM, Murcia, Espanha), em “Multidimensional Attitudes Scale Toward Persons With Disabilities (MAS): tradução e adaptação à língua portuguesa (MAS-PT)”, apresentam a trajetória da pesquisa que objetivou traduzir a escala MAS à língua portuguesa, fazendo a sua adaptação transcultural ao contexto moçambicano.No artigo “A África pra gente”, Suzi Dornelas e Silva Rocha (Secretaria da Educação do Estado de São Paulo, SEE-SP, Bauru-SP, Brasil) e Andresa de Souza Ugaya (Universidade Estadual Paulista “Júlio de Mesquita Filho”, UNESP, Bauru-SP, Brasil) trazem reflexões acerca de um processo pedagógico fundamentado na perspectiva da Educação para as Relações Étnico-Raciais e Educação Intercultural.Na pesquisa “Corporeidade e yoga na educação infantil: experiências e descobertas”, a partir de uma proposta de vivências em Yoga realizada com crianças de quatro e cinco anos de idade, Fernanda Rossi (Universidade Estadual Paulista “Júlio de Mesquita Filho”, UNESP, Bauru-SP, Brasil) estabelece aproximações entre a Corporeidade, a Educação Infantil e a vivência do Yoga na infância.Fabiano Schulz Lopes (Universidade Regional do Noroeste do Estado do Rio Grande do Sul, Unijuí, Ijuí-RS, Brasil) e Paulo Carlan (Universidade Regional do Noroeste do Estado do Rio Grande do Sul, Unijuí, Ijuí-RS, Brasil) analisam o desenvolvimento de uma unidade didática de Futsal na Educação Física Escolar, desenvolvida com os pressupostos do Sport Education Model, no artigo “O ensino do futsal escolar a partir do Sport Education Model”.O artigo “Cultura corporal: influências das redes sociais virtuais sobre as compreensões de estudantes”, de Fábio Souza de Oliveira (Secretaria de Educação do Estado da Bahia, SEE-BA, Feira de Santana-BA, Brasil) e Cláudio Márcio Oliveira (Universidade Federal de Minas Gerais, UFMG, Belo Horizonte-MG, Brasil), teve como objetivo analisar as possíveis influências das redes sociais sobre as compreensões de estudantes a respeito dos elementos da Cultura Corporal.Flora Silva Alves (Universidade Estadual Paulista “Júlio de Mesquita Filho”, UNESP, Presidente Prudente-SP, Brasil) e Hugo Paula Almeida Da Rocha (Universidade Estadual Paulista “Júlio de Mesquita Filho”, UNESP, Presidente Prudente-SP, Brasil) analisam as práticas avaliativas utilizadas por docentes de Educação Física de uma escola do Ensino Fundamental, no artigo “Avaliação nas aulas de educação física: anos iniciais do ensino fundamental”.Encerrando a seção artigos de pesquisa, em “Processos educativos desvelados no conviver: curso equidade”, Alessandra Guerra da Silva Oliveira (Universidade Federal de São Carlos, UFSCar, São Carlos-SP, Brasil), Ana Carolina Aparecida Marques Soarez (Academia da Força Aérea, AFA, Pirassununga-SP, Brasil), Gilmar Araújo de Oliveira (Universidade Federal de São Carlos, UFSCar, São Carlos-SP, Brasil), Natália Lopes dos Santos (Universidade Estadual de Campinas, UNICAMP, Campinas-SP, Brasil) e Luciene Aparecida da Silva (Secretaria da Educação do Estado de São Paulo, SEE-SP, Sumaré-SP, Brasil) apresentam os processos educativos desvelados no conviver de um curso de Ação Afirmativa.No artigo de revisão “O avaliar na educação física escolar”, Rogério Alves Antunes Júnior (Universidade Federal de Minas Gerais, UFMG, Belo Horizonte-MG, Brasil) e Admir Soares de Almeida Junior (Universidade Federal de Minas Gerais, UFMG, Belo Horizonte-MG, Brasil) discorrem sobre o desenvolvimento e a transformação da avaliação nas aulas de Educação Física.Ester Buffa (Universidade Federal de São Carlos, UFSCar, São Carlos-SP, Brasil), abre a seção de ensaios apresentando reflexões sobre o corpo, a dança e seus prazeres, em “Tango: atração e relutância”.No ensaio “Futebol e política se misturam: na trincheira das lutas contra o autoritarismo”, Osmar Moreira de Souza Junior (Universidade Federal de São Carlos, UFSCar, São Carlos-SP, Brasil) problematiza o mito: “futebol e política não se misturam”.Finalizando este editorial, em meio às imensas perdas que estamos a vivenciar dia a dia, manifestamos nosso profundo pesar. Muita paz!Desejando que todas e todos permaneçamos bem, em exercício constante de solidariedade, empatia, sororidade, fraternidade..., a Motricidades segue adiante, expandindo a divulgação científica na área de Educação, em suas interfaces com Artes, Educação Física, Lazer, Meio Ambiente e Saúde!Boas leituras, reflexões, debates e, principalmente... engajadas ações!São Carlos-SP, agosto de 2020MOTRICIDADESRev. SPQMHEditorProf. Dr. Fábio Ricardo Mizuno Lemos(Instituto Federal de São Paulo, Brasil)Editores AssociadosProfa. Dra. Denise Aparecida Corrêa(Universidade Estadual Paulista, Brasil)Prof. Dr. Luiz Gonçalves Junior(Universidade Federal de São Carlos, Brasil)Prof. Dr. Paulo César Antonini de Souza(Universidade Federal do Mato Grosso do Sul, Brasil)Prof. Dr. Victor Lage(Universidade de Brasília, Brasil)Conselho EditorialProf. Dr. Cae Rodrigues(Universidade Federal de Sergipe, Brasil)Profa. Dra. Claudia Foganholi(Universidade Federal Fluminense, Brasil)Profa. Dra. Denise Andrade de Freitas Martins(Universidade do Estado de Minas Gerais, Brasil)Prof. Dr. Elenor Kunz(Universidade Federal de Santa Maria, Brasil)Profa. Dra. Fabiana Rodrigues de Sousa(Centro Universitário Salesiano, Brasil)Prof. Dr. Gilberto Tadeu Reis da Silva(Universidade Federal da Bahia, Brasil)Prof. Dr. Glauco Nunes Souto Ramos(Universidade Federal de São Carlos, Brasil)Profa. Dra. Lílian Aparecida Ferreira(Universidade Estadual Paulista, Brasil)Profa. Dra. Luciane Ribeiro Dias Gonçalves(Universidade Federal de Uberlândia, Brasil)Prof. Dr. Manuel Sérgio Vieira e Cunha(Universidade Técnica de Lisboa, Portugal)Prof. Dr. Marcos Garcia Neira(Universidade de São Paulo, Brasil)Profa. Dra. Petronilha Beatriz Gonçalves e Silva(Universidade Federal de São Carlos, Brasil)Profa. Dra. Regina Maria Rovigati Simões(Universidade Federal do Triângulo Mineiro, Brasil)Prof. Dr. Sergio Alejandro Toro Arévalo(Universidad Austral de Chile, Chile)Profa. Dra. Valéria de Oliveira Vasconcelos(Centro Universitário Salesiano, Brasil)Profa. Dra. Vitória Helena Cunha Espósito(Pontifícia Universid/ade Católica de São Paulo, Brasil)Prof. Dr. Wagner Wey Moreira(Universidade Federal do Triângulo Mineiro, Brasil)

It is a global trend for nations to set forth various social policies to guide and regulate parents in their parenting practices as a form of family governance. In China, this trend is echoed by a number of ‘family education’ policies and guidelines. Drawing upon a critical discourse analysis of three family education documents, this article argues that the ideal Chinese parent is one with high suzhi who is responsible, rational and competent in science-based parenting knowledge and skills, conjoining closely with China’s nation-building agenda to produce high suzhi citizens who could contribute to the building of a strong nation. In reference to international scholarship, these discourses are understood as a form of family governance through parental responsibilisation and professionalisation. The article also calls for more empirical research to understand the implications of these official discourses for parenting and parent-child relations in diverse socio-economic and cultural contexts around China.

Susanne Bregnbæk: The Chinese Dream of Harvard This article examines “the Chinese dream of Harvard” from the perspective of Chinese parents, the state and students at two elite universities in Beijing. It argues that Harvard University is seen as the ultimate symbol of the kinds of qualities that the current educational reform, known as the education for quality movement wishes to instil in Chinese youth. The introduction of the One Child Policy in 1978 went hand in hand with reopening of higher education and a fetishization of education as the road to familial and societal prosperity. Chinese intellectuals have tended to oscillate between a rejection of Chinese cultural ideas and ideas imported from the West. This has gone hand in hand with an internalization of an Orientalist notion that there is something lacking within the Chinese individual. The May Fourth Movement of 1911 sought to incorporate, among other things, the work of John Dewey and sought to change Chinese society and the Chinese individual. The education for quality movement can be seen as a replaying of some of these themes, this time couched within suzhi terminology – that is an amorphous discourse focused on improving the “quality” of the population. The article presents two case stories of students who suffer from an inability to live up the great expectations of parents and society. The discourse on population quality wishes to reduce the pressure of a competitive educational system focused on testing, which is seen to inhibit the development of people’s full potentials, but because of the mismatch between population size and genuine opportunity, the discourse is experienced as a contradiction in terms. Keywords: China, youth, education reform, One Child Policy, population quality, family.

Abstract Cultural discourse theory’s (CDT) strength is accounting for cultural differences between historically transmitted expressive systems. In its current form, the theory is not set up to account for the mobility of particular communication practices across cultural boundaries. Relying on CDT’s conception of communication practices as discursive resources for social interaction, we extend the theory’s explanatory power by investigating how speakers constitute the value and movements of a particular resource: the speech genre of public speaking. We performed a cultural discourse analysis (CuDA) of public speaking’s circulation between the United States and China to show that value ascriptions constituted divergent cultural discourses of circulation together with key symbols (such as “localization” and suzhi) and explicit metacultural commentary. These cultural discourses have an accelerative function on the dissemination side of circulation, and an integrative function on the replication side. Thus, cultural discourses of circulation communicatively constitute the mobility of particular discursive resources.

Thompson, Holly (editor). Tomo: Friendship through Fiction: An Anthology of Japan Teen Stories. Berkeley, CA: Stone Bridge Press, 2012. Print.Shortly after the Great East Japan Earthquake (and tsunami) of 11 March 2011, Holly Thompson came up with a unique idea to contribute to the recovery. The resulting anthology of prose, verse, and graphic art stories by authors and artists from around the world who share a connection to Japan will generate some financial help to support young people affected by this disaster. More importantly, it will contribute to a deeper understanding of, and connection to, what is still a surprisingly mysterious culture. Despite Japan’s status as one of the largest and most successful world-economies, despite our familiarity with sushi and karaoke and judo and samurai and multitudinous Japanese brand-names, so much of Japanese culture as it is lived on the ground and in people’s minds is a complete mystery even to experienced Japan-hands and Japanese themselves. This anthology, as a whole and above all else, highlights the mysteriousness. While each of the 36 individual stories might evoke a response like, “Really? So that’s what it’s all about” (“ahh, sō desuka”) or “Ah, now I get it!” (“ahh, naru hodo”), the effect of reading them all is more like, “hmm, there is nothing simple about Japan after all. I need to know more.” There is something for everyone, Japanophiles and those with no familiarity whatsoever. More precisely, there is something for everyone in each story. Japanese culture is wildly diverse and complicated when viewed even just through teenage and young adult eyes, as are most stories in this collection. That, I think, is the true value of this collection. It doesn’t boil Japanese-ness down to trite generalizations. It doesn’t play to the notion of a vast, homogenous culture of uniformity and a lack of individuality. It doesn’t leave the reader with a feeling of having it all summed up. If I have one minor and very personal quibble, it is perhaps too many stories with a haafu (half-Japanese) character reflecting on how tough life is when you’re not pure Japanese. Having said that, there is not one single story I could have rejected or would suggest skipping over – they are each individually poignant and insightful. I also recommend following up on the Tomo anthology website with its blog featuring contributor interviews, information about sales proceeds, and soon-to-be-added supplementary educational materials. http://tomoanthology.blogspot.ca. I should mention a few personal connections. I lived in the Tohoku region and have many friends there. Also, an excerpt from my translation of a Japanese poem appears in the anthology and an interview appears on the blog site. Be assured I would not recommend Tomo if I had any hesitations whatsoever. In fact, I was wary when first contacted as I’d just heard of a shady fund-raising scheme capitalizing on the tragedy; contact with Holly Thompson quickly allayed my concerns. My only benefits in reviewing and recommending this book are the satisfaction of increasing awareness of Japan’s fascination, making connections with interesting people, and offering a small support to the people of Tohoku. Recommended: 4 out of 4 starsReviewer: David SulzDavid is a Public Services Librarian at University of Alberta and liaison librarian to Economics, Religious Studies, and Social Work. He has university studies in Library Studies, History, Elementary Education, Japanese, and Economics; he formerly taught in schools and museums. His interests include physical activity, music, home improvements, and above all, things Japanese.

IntroductionCroquembouche, blast chillers, and plating up—these terms have become normal to ordinary Australians despite Adriano Zumbo’s croquembouche recipe taking more than two hours to complete and blast chillers costing thousands of dollars. Network Ten’s reality talent quest MasterChef Australia (MCA) has brought fine dining and “foodie” culture to a mass audience who have responded enthusiastically. Vicariously “tasting” this once niche lifestyle is empowering viewers to integrate aspects of “foodie” culture into their everyday lives. It helps them become “everyday foodies.” “Everyday foodies” are individuals who embrace and incorporate an appreciation of gourmet food culture into their existing lifestyles, but feel limited by time, money, health, or confidence. So while a croquembouche and blast chiller may be beyond a MCA viewer’s reach, these aspects of “foodie” culture can still be enjoyed via the program. The rise of the “everyday foodie” challenges criticisms of vicarious consumption and negative discourses about reality and lifestyle television. Examining the very different and specific ways in which three MCA-viewing households vicariously experience gourmet food in their adoption of the “everyday foodie” lifestyle will demonstrate the positive value of vicarious consumption through reality and lifestyle programming. A brief background on the MCA phenomenon will be provided before a review of existing literature regarding vicarious consumption and tensions in the reality and lifestyle television field. Three case studies of MCA-viewing households who use vicarious consumption to satisfy “foodie” cravings and broaden their cultural tastes will be presented. Adapted from the United Kingdom’s MasterChef, which has aired since 1990, MCA has proven to be a catalyst for the “cheffing up” of the nation’s food culture. Twenty-odd amateur cooks compete in a series of challenges, guided, and critiqued by judges George Calombaris, Gary Mehigan, and Matt Preston. Contestants are eliminated as they move through a series of challenges, until one cook remains and is crowned the Master Chef of that series. Network Ten’s launch of MCA in 2009 capitalised on the popularity of reality talent quests that grew throughout the 2000s with programs such as Popstars (2000–2002), Australian Idol (2003–2009), X Factor (2005, 2010–) and Australia’s Got Talent (2007–). MCA also captures Australian viewers’ penchant for lifestyle shows including Better Homes and Gardens (1995–), Burke’s Backyard (1987-2004), The Living Room (2012–) and The Block (2003–2004, 2010–). The popularity of these shows, however, does not match the heights of MCA, which has transformed the normal cooking show audience of 200,000 into millions (Greenwood). MCA’s 2010 finale is Australia’s highest rating non-sporting program since OzTAM ratings were introduced in 2001 (Vickery). Anticipating this episode’s popularity, the 2010 Federal Election debate was moved to 6.30pm from its traditional Sunday 7.30pm timeslot (Coorey; Malkin). As well as attracting extensive press coverage and attention in opinion pieces and blogs, the level of academic attention MCA has already received underscores the show’s significance. So far, Lewis (Labours) and Seale have critiqued the involvement of ordinary people as contestants on the show while Phillipov (Communicating, Mastering) explores tensions within the show from a public health angle. While de Solier (TV Dinners, Making the Self, Foodie Makeovers) and Rousseau’s research does not focus on MCA itself, their investigation of Australian foodies and the impact of food media respectively provide relevant discussion about audience relationships with food media and food culture. This article focuses on how audiences use MCA and related programs. Vicarious consumption is presented as a negative practice where the leisure class benefit from another’s productivity (Veblen). Belk presents the simple example that “if our friend lives in an extravagant house or drives an extravagant car, we feel just a bit more extravagant ourselves” (157). Therefore, consuming through another is viewed as a passive activity. In the context of vicariously consuming through MCA, it could be argued that audiences are gaining satisfaction from watching others develop culinary skills and produce gourmet meals. What this article will reveal is that while MCA viewers do gain this satisfaction, they use it in a productive way to discipline their own eating and spending habits, and to allow them to engage with “foodie” culture when it may not otherwise be possible. Rather than embrace the opportunity to understand a new culture or lifestyle, critics of reality and lifestyle television dismiss the empowering qualities of these programs for two reasons. The practice of “advertainment” (Deery 1)—fusing selling and entertainment—puts pressure on, or excludes, the aspirational classes who want, but lack the resources to adopt, the depicted lifestyle (Ouellette and Hay). Furthermore, such programs are criticised for forcing bourgeois consumption habits on its viewers (Lewis, Smart Living) Both arguments have been directed at British celebrity chef Jamie Oliver. Oliver’s latest cookbook Save with Jamie has been criticised as it promotes austerity cooking, but costs £26 (approx. 48AUD) and encourages readers to purchase staple ingredients and equipment that total more than £500 (approx. 919AUD) (Ellis-Petersen). Ellis-Petersen adds that the £500 cost uses the cheapest available options, not Oliver’s line of Tefal cooking equipment, “which come at a hefty premium” (7). In 2005, Oliver’s television series Jamie’s School Dinners, which follows his campaign for policy reform in the provision of food to students was met with resistance. 2008 reports claim students preferred to leave school to buy junk food rather than eat healthier fare at school (Rousseau). Parents supported this, providing money to their children rather than packing healthy lunches that would pass school inspections (Rousseau). Like the framing of vicarious consumption, these criticisms dismiss the potential benefits of engaging with different lifestyles and cultures. These arguments do not recognise audiences as active media consumers who use programs like MCA to enhance their lifestyles through the acquisition of cultural capital. Ouellette and Hay highlight that audiences take advantage of a multitude of viewing strategies. One such strategy is playing the role of “vicarious expert” (Ouellette and Hay 117) who judges participants and has their consumption practices reinforced through the show. While audiences are invited to learn, they can do this from a distance and are not obliged to feel as though they must be educated (Ouellette and Hay). Viewers are simply able to enjoy the fantasy and spectacle of food shows as escapes from everyday routines (Lewis, Smart Living). In cases like Emeril Live where the host and chef, Emeril Lagasse “favors [sic] showmanship over instruction” (Adema 115–116) the vicarious consumption of viewing a cooking show is more satisfying than cooking and eating. Another reason vicarious consumption provides pleasure for audiences is because “culinary television aestheticises food,” transforming it “into a delectable image, a form of ‘gastro-porn’ […] designed to be consumed with the eyes” (de Solier, TV Dinners 467). Audiences take advantage of these viewing strategies, using a balance of actual and vicarious consumption in order to integrate gourmet food culture into their pre-existing lifestyle, budget, and cooking ability. The following case studies emerged from research conducted to understand MCA’s impact on households. After shopping with, and interviewing, seven households, the integration of vicarious and actual food consumption habits was evident across three households. Enjoying food images onscreen or in cookbooks is a suitable substitute when actual consumption is unhealthy, too expensive, time consuming, or daunting. It is this balance between adopting consumption habits of a conventional “foodie” and using vicarious consumption in contexts where the viewer sees actual consumption as unreasonable or uncomfortable that makes the “everyday foodie.” Melanie—Health Melanie is 38 years old and works in the childcare industry. She enjoys the “gastro-porn” of MCA and other food media. Interestingly she says food media actually helps her resist eating sumptuous and rich foods: Yeah, like my house is just overrun by cookbooks, cooking magazines. I have Foxtel primarily for the Food Network […] But I know if I cooked it or baked it, I would eat it and I’ve worked too hard to get where I am physically to do that. So I just, I read about it and I watch it, I just don’t do it. This behaviour supports Boulos et al.’s finding that while the Food Network promotes irresponsible consumption habits, these programs are considered a “window into a wider social and cultural world” rather than food preparation guides (150). Using vicarious consumption in this way means Melanie feels she does not “cook as much as what a true foodie would cook,” but she will “have low fat and healthy [options] whenever I can so I can go out and try all the fancy stuff cooked by fancy people.” MCA and food media for Melanie serves a double purpose in that she uses it to restrict, but also aid in her consumption of gourmet food. In choosing a chef or restaurant for the occasions where Melanie wants to enjoy a “fancy” dining experience, she claims food media serves as an educational resource to influence her consumption of gourmet food: I looked up when I was in Sydney where Adriano Zumbo’s shop was to go and try macarons there […] It [MCA] makes me aware of chefs that I may not have been aware of and I may go and … seek that [their restaurants/establishments] out […] Would Adriano Zumbo be as big as he is without MasterChef? No. And I’m a sucker, I want to go and try, I want to know what everyone’s talking about. Melanie’s attitudes and behaviour with regards to food media and consumption illustrates audiences’ selective nature. MCA and other food media influence her to consume, but also control, her consumption. Curtis and Samantha—Broadening Horizons Time and money is a key concern for many “everyday foodies” including Curtis’ family. Along with his wife Samantha they are raising a one-year-old daughter, Amelia. Curtis expressed a fondness for food that he ate while on holiday in the United States: I guess in the last few weeks I’ve been craving the food that we had when we were in America, in particular stuff like pulled pork, ribs, stuff like that. So I’ve replicated or made our own because you can’t get it anywhere around Brisbane like from a restaurant. When talking about cooking shows more generally, Curtis speaks primarily about cooking shows he watches on Foxtel that have a food tourism angle. Curtis mentions programs including Cheese Slices, The Layover and Man v. Food. The latter of these shows follows Adam Richman around the United States attempting to conquer eating challenges set at famous local establishments. Curtis describes his reaction to the program: I say woah that looks good and then I just want to go back to America. But instead of paying thousands of dollars to go, it’s cheaper to look up a recipe and give it a go at home. Cookbooks and food television provide their viewers not only with a window through which they can escape their everyday routines but, as Curtis points out, inspiration or education to cook new dishes themselves. For money conscious “everyday foodies”, the cooking demonstration or mere introduction of a dish broadens viewers’ culinary knowledge. Curtis highlights the importance of this: Otherwise [without food media] you’d be stuck cooking the same things your mum and dad taught you, or your home economics teacher taught you in high school. You’d just be doing the same thing every day. Unless you went out to a restaurant and fell in love with something, but because you don’t go out to restaurants every day, you wouldn’t have that experience every day […] TV gives you the ability—we could flick over to the food channel right now and watch something completely amazing that we’ve never done before. His wife Samantha does not consider herself an adventurous eater. While she is interested in food, her passion lies in cakes and desserts and she jokes that ordering Nando’s with the medium basting is adventurous for her. Vicarious consumption through food media allows Samantha to experience a wider range of cuisines without consuming these foods herself: I would watch a lot more variety than I would actually try. There’s a lot of things that I would happily watch, but if it was put in front of me I probably wouldn’t eat it. Like with MasterChef, I’m quite interested in cooking and stuff, but the range of things [ingredients and cuisines] […] I wouldn’t go there. Rose and Andrew—Set in Their Ways Rose and her husband Andrew are a “basically retired” couple and the parents of Samantha. While they both enjoy MCA and feel it has given them a new insight on food, they find it easier to have a mediated engagement with gourmet food in some instances. Andrew believes MCA is: Taking food out of this sort of very conservative, meat, and three vegetables thing into […] something that is more exotic, for the want of a better word. And I guess that’s where we’ve—we follow it, I follow it. And saying, ‘Oh, geez it’d be nice to do that or to be able to do that,’ and enjoy a bit of creativity in that, but I think it’s just we’re probably pretty set in our ways probably and it’s a bit hard to put that into action sometimes. Andrew goes on to suggest that a generational gap makes their daughters, Samantha and Elle more likely to cook MCA-inspired meals than they are: See Samantha and Elle probably cook with that sort of thing [herbs] more and I always enjoy when they do it, but we probably don’t […] We don’t think about it when we go shopping. We probably shop and buy the basic things and don’t think about the nicer things. Andrew describes himself as “an extremely lazy reader” who finds following a recipe “boring.” Andrew says if he were tempted to cook an MCA-inspired dish, it is unlikely that the required ingredients would be on-hand and that he would not shop for one meal. Rose says she does buy the herbs, or “nicer things” as Andrew refers to them, but is hesitant to use them. She says the primary barrier is lacking confidence in her cooking ability, but also that she finds cooking tiring and is not used to cooking with the gas stove in her new home: Rose: I also think that I probably leave my run late and by night time I’m really tired and my feet are hurting and I tend to think ‘Oh I’ll just get something ready’ […] I know that probably sounds like a lame excuse, but yeah, it’s probably more the confidence thing I think. I often even buy the things [ingredients] to do it and then don’t make it. I’m not confident with my stovetop either. Researcher: Oh why—can you please explain more about that?Rose: Well it’s a gas stovetop and I used to have the electric. I felt like I could main—I could control the setting—the heat—better on it. Rose, in particular, does not let her lack of confidence and time stop her from engaging with gourmet food. Cookbooks and cooking shows like MCA are a valuable channel for her to appreciate “foodie” culture. Rose talks about her interest in MCA: Rose: I’m not a keen cook, but I do enjoy buying recipe books and looking at lovely food and watching—and I enjoyed watching how they did these beautiful dishes. As for the desserts, yes they probably were very fancy, but it was sort of nice to think if you had a really special occasion, you know […] and I would actually get on the computer afterwards and look for some of the recipes. I did subscribe to their magazine […] because I’m a bit of a magazine junkie.Researcher: What do you get out of the recipe books and magazines if you say you’re not a keen cook?Rose: I’d just dream about cooking them probably. That sounds terrible, doesn’t it? But, and also probably inspire my daughters […] I like to show them “oh, look at this and this” or, you know, and probably quite often they will try it or—and one day I think I will try it, but whether I ever do or not, I don’t know. Rose’s response also treats the generation gap as a perceived barrier to actual consumption. But while the couple feel unable to use the knowledge they have gained through MCA in their kitchen, they credit the show with broadening the range of cuisines they would eat when dining out: Andrew: You know, even when we’ve been to—I like Asian food in Australia, you know, Chinese, Thai, any of those sorts of foods.Rose: Indian. Andrew: Indian, yeah I like that in Australia.Rose: Which we have probably tried more of since the likes of MasterChef.Andrew: Yeah.Rose: You know, you—and even sushi, like you would never have ever […]Andrew: Gone to sushi previously. And I won’t eat sashimi, but the sushi bar is all right. Um […] but [I] did not enjoy Chinese food in places like Hong Kong or Singapore. As the couple does not seek educational information from the show in terms of cooking demonstration, they appear more invested in the progress of the contestants of the show and how they respond to challenges set by the judges. The involvement of amateur cooks makes the show relatable as they identify with contestants who they see as potential extensions of themselves. Rose identifies with season one winner, Julie Goodwin who entered the program as a 38-year-old mother of three and owner of an IT consulting business: Rose: Well Julie of course is a—I don’t like to use the word square, but she’s sort of like a bit of an old fashioned lady, but you know, more like basic grandma cooking. But […]Andrew: She did it well though.Rose: Yes, yeah. Andrew: And she, she probably—she progressed dramatically, you know, from the comments from when she first started […] to winning. In how she presented, how she did things. She must have learnt a lot in the process is the way I would look at it anyway. Rose: And I’ve seen her sort of on things since then and she is very good at like […] talking about and telling you what she’s doing and—for basic sort of cook—you know what I mean, not basic, but […] for a basic person like me. Although Rose and Andrew feel that their life stage prevents has them from changing long established consumption habits in relation to food, their choices while dining out coupled with a keen interest in food and food media still exemplifies the “everyday foodie” lifestyle. Programs like MCA, especially with its focus on the development of amateur cooks, have allowed Rose and Andrew to experience gourmet food more than they would have otherwise. Conclusion Each viewer is empowered to live their version of the “everyday foodie” lifestyle through adopting a balance of actual and vicarious consumption practices. Vicariously tasting “foodie” culture has broadened these viewers’ culinary knowledge and to some extent has broadened their actual tastes. This is evident in Melanie’s visit to Adriano Zumbo’s patisserie, and Rose and Andrew’s sampling of various Asian cuisines while dining out, for example. It also provides pleasure in lieu of actual consumption in instances like Melanie using food images as a disciplinary mechanism or Curtis watching Man v. Food instead of travelling overseas. The attitudes and behaviours of these MCA viewers illustrate that vicarious consumption through food media is a productive and empowering practice that aids audiences to adopt an “everyday foodie” lifestyle. References Adema, Pauline. “Vicarious Consumption: Food, Television and the Ambiguity of Modernity.” Journal of American and Comparative Cultures 23.3 (2000): 113–23. Belk, Russell. “Possessions and the Extended Self.” Journal of Consumer Research 15.2 (1988): 139–68. 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